Makes 6 servings. Difficulty
1 5lb prime rib roast 1 Tablespoon olive oil 1 Tablespoon Italian parsley, chopped 2 teaspoons thyme, chopped 2 teaspoons sage, chopped 2 teaspoons rosemary, chopped Salt and freshly ground black pepper 6 medium onions, peeled and quartered
2-1/2 cups gf beef stock 1 cup Madeira 2 cups dry red wine 4 large thyme sprigs 4 large Italian parsley sprigs 3 large rosemary sprigs 1 bay leaf
2 Tablespoons unsalted butter, room temperature 2 Tablespoons gf flour
Position the oven rack in the center of the oven and preheat to 450°F. Place the roast, fat side up, on a heavy large roasting pan. Rub the roast all over with olive oil.
In a small bowl, combine the chopped herbs. Rub the herbs all over the roast and season generously with salt and freshly ground black pepper. Roast the beef for 20 minutes. Reduce the oven temperature to 350°F and place the quartered onions around the roast. Continue to roast until a thermometer inserted into the center registers 125°F for medium rare, about 1 hour and 15 minutes.
Meanwhile, pour the broth, Madeira, and 1-1/2 cups wine into a medium saucepan. Tie the thyme, parsley and rosemary sprigs together with kitchen twine and add to the saucepan along with the bay leaf. Bring to a boil and boil until mixture is reduced to 2 cups, about 25 minutes. Remove from heat and discard the herbs.
When the roast is done, transfer to a platter. Using a slotted spoon transfer the onions to the platter and arrange around the roast. Tent with foil and let stand for 30 minutes before serving.
Pour off the excess fat from the roasting pan and set the roasting pan over 2 burners over medium high heat. Add the remaining 1/2 cup red wine and deglaze the pan, scraping up the browned bits on the bottom of the pan. Pour the wine and drippings into the Madeira sauce; bring to a boil. Mix the butter and flour in a small bowl to blend. Whisk butter mixture into the sauce and simmer until smooth and slightly thickened. Adjust seasonings to taste with salt and freshly ground black pepper.
Slice the prime rib and serve with sauce.
The 5 lb. rib roast we used only had 3 ribs, but plenty of meat to feed 6 people. Traditionally you would serve each person a slice with 1 rib, however, we cut the bones off the roast prior to serving and then sliced the prime rib. If your guests or family have more hearty appetites then choose a larger roast and cook the roast longer (for example a 9 lb. roast should take about 2 hours).